Ingredients
- 1/2 cup (70 grams) pecans
- 8 ounce (225 grams) black kale, also known as cavolo nero or lacinato, dinosaur, or tuscan kale
- 4 ounce (115 grams or about 4 medium- large) radishes
- 1/2 cup (70 grams) dried cherries
- 2 ounce (55 grams) soft goat cheese, chilled
- 1/2 cup (70 grams) pecans
- 8 ounce (225 grams) black kale, also known as cavolo nero or lacinato, dinosaur, or tuscan kale
- 4 ounce (115 grams or about 4 medium- large) radishes
- 1/2 cup (70 grams) dried cherries
- 2 ounce (55 grams) soft goat cheese, chilled
- 3 tablespoon (45 ml) olive oil
- 5 1/2 tablespoon (23 ml) white wine vinegar
- 1 tablespoon smooth dijon mustard
- 5 1/2 teaspoon honey
Preparation
Baking Directions:
Preheat your oven to 350 degrees and spread the pecans on a tray.
Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly.
Remove them from the oven, and set them aside to cool.
Wash your kale and let it dry on spread-out kitchen or paper towels.
Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves.
Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons.
Add the kale ribbons to a large salad bowl.
Thinly slice the radishes, and add them to the bowl.
Coarsely chop the pecans and cherries, and add them as well.
Crumble the goat cheese over the top.
Whisk dressing ingredients together in a small dish, and pour the dressing over the salad.
Toss the salad until it is evenly coated with dressing.
This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing.
